Ingredients:
For the Spice Blend (Bisibelebath Powder):
1 tablespoon chana dal (split chickpeas)
1 tablespoon urad dal (split black gram)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
5-6 dried red chilies (adjust to your spice preference)
1-inch piece of cinnamon
2-3 cloves
2-3 cardamom pods
A pinch of asafoetida (hing)
For the Bisibelebath:
1 cup rice (short-grain rice or sona masuri rice), washed and soaked for 30 minutes
1/2 cup toor dal (split pigeon peas), washed and soaked for 30 minutes
1 cup mixed vegetables (carrots, beans, peas, potatoes, etc.), chopped
1 small onion, chopped
2-3 tablespoons tamarind pulp or tamarind water (extracted from a small piece of tamarind soaked in warm water)
1 tablespoon jaggery
3-4 cups water (adjust as needed)
2 tablespoons ghee or vegetable oil
Salt to taste
For Tempering:
1 tablespoon ghee or vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A few curry leaves
2-3 dried red chilies (broken into pieces)
For Garnishing:
Fresh coriander leaves, finely chopped
Roasted cashews or peanuts (optional)
Instructions:
Prepare the Spice Blend (Bisibelebath Powder):
Dry roast the chana dal, urad dal, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, dried red chilies, cinnamon, cloves, and cardamom pods in a pan over medium heat until they turn aromatic and lightly browned.
Let the roasted spices cool down, and then grind them into a fine powder. Set the Bisibelebath powder aside.
Prepare the Rice and Lentils:
In a pressure cooker or a large pot, add the soaked rice and toor dal along with 4 cups of water. Cook and wait until they are soft . If using a pressure cooker, cook for about 3-4 whistles on medium heat.
Prepare the Bisibelebath:
In a pot, heat 2-3 tablespoons of ghee . Add the chopped onion and sauté until they become golden brown
Now add all the mixed vegetables and sauté for a few minutes until they are cooked partially
Now, add the tamarind pulp or tamarind water, jaggery and the ground Bisibelebath powder. Mix everything well.
Add 1 cup of water and let the mixture simmer until the vegetables are fully cooked and the raw smell of the spice blend disappears.
Combine the Cooked Rice and Lentils with the Spice Mixture:
Once the vegetables are cooked, add the cooked rice and lentils to the pot and mix them well with the spice mixture.
Adjust the consistency of the Bisibelebath by adding more water if needed. It should have a porridge-like consistency.
Add salt to taste and let the Bisibelebath simmer on low heat for a few more minutes to allow the flavors to meld.
Prepare the Tempering:
In a separate small pan, heat 1 tablespoon of ghee , Add mustard seeds let them splutter. To this add cumin seeds, dried red chilies, and curry leaves. Sauté for few seconds until the spices release their aroma.
Add the Tempering to the Bisibelebath:
Pour the prepared tempering over the Bisibelebath and give it a gentle stir to incorporate the flavors.
Garnish and Serve:
Garnish the Bisibelebath with freshly chopped coriander leaves and, if desired, some roasted cashews or peanuts for added crunch
